I'm a different Scott
but I happen to have some opinions of my own on Sorrento.
I like Sorrento. It's not quite as creamy as most of the private label stuff (Shop Rite, Pathmark, Foodtown, A&P, etc) or Biazzo, but it's a LOT more stable on a pizza. And it's creamier than Polly-O. I'm going to go out out on a limb here and conjecture that translucency might somehow be tied to stability, because the more opaque/creamy a cheese, the more I have curdling issues. I love the pure whiteness of Biazzo (wouldn't use anything else for lasagna), but it just can't seem to handle the heat on pizza.
Great value isn't Sorrento. Sorrento can be a little higher on the salt scale, but GV is through the roof. Also, GV is closer to private label in terms of opacity. I sincerely believe that GV isn't a private label of a well known brand, it's just GV.